Apple coconut burfee

 Ingredients

Coconut 1&1/2 cups, grated, Fresh or frozen, Ghee 3 tbsp, Red apple three headed cups, coarsely grated, 1 cup milk powder, ¼ cup sugar, ½ tsp cardamom powder, 1 pinch saffron (steeped in 1 tbsp warm milk or water), 1 pinch salt, pistachio and almonds 2 tbsp chopped, dried rose petals 1 tbsp.

Method

Grease a metal tray or baking pan with a bit of ghee and set aside. Alternately, you can line the tray with parchment paper. Toast the coconut in a large skillet or sauté pan on medium low heat for a minute. Do not brown, need to bring of the nuttiness of the coconut. Remove to a bowl and set aside. Melt the ghee in the same pan. Add grated apples and cook, stirring often. The fruit will let out some liquid you need to cook till it is fairly dry. Then add the toasted coconut, milk powder, saffron. Mix well and cook until the mixture becomes fairly dry and comes together to form a soft, fudgy mass. This will take another 10 minutes or so. At this point, you will see the ghee separating at the sides. Pour the mixture into the prepared tray and the smooth the top with the spoon. Sprinkle the chopped nuts and rose petals evenly on top and press down slightly with a spoon. Allow it to cool on the room temperature, then cover the tray with cling wrap and refrigerate for 4 hours or overnight. Cut the burfi in smooth bars and serve. IF you want to save it can be put in a airtight container in fridge.

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